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Noord

  • Cuisine: ,
  • Alcohol: BYOB
  • Meals Served: Dinner
  • Price: $$$
  • Accepts Credit Cards: Yes
  • Hours: Wednesday and Thursday, 5 p.m. to 10 p.m. Friday and Saturday, 5 p.m. to 11 p.m. Sunday, 5 p.m. to 9 p.m.

Latest About Noord

Noord Rolls Out A New Spring Menu

joncarl-lachman-noord-400Joncarl Lachman has been busy lately. He just got The Dutch open with his new partner, Lee Styer. There’s Neuf to worry about in the Italian Market and, as always, his original restaurant, Noord, to see to.

And yet, he still found time to brighten things up for Spring at his home base. This is his new, “warm weather-ish” menu at Noord, which is available right now.

The highlights? So glad you asked. Lachman and his kitchen still have all the favorites (bitterballen, herring sandwiches, the mustard soup), but have now added some satay to the menu. Plus an open-faced pork belly and gouda sandwich with an egg on top that looks like it could be awesome.

There are some more additions here and there throughout the menu. You can take a look at the whole thing below.

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Noord Launches New Summer Menu

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Chef Joncarl Lachman is launching his new summer menu tonight at Noord. Familiar staples remain on the menu, but there will be several notable additions including a heirloom tomato salad with goat gouda cheese; pan roasted chicken thighs; and Shellfish Waterzooi, a mix of mussels, shrimp and clams in a beer sauce.

Full Noord menu and a Neuf update »

Details On Noord Owner Joncarl Lachman’s New North African Restaurant in the Italian Market

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Put down that Dutch Cookery book, Joncarl!

I had dinner at Noord last night on East Passyunk Avenue, but before I left I made sure to bend Chef / owner Joncarl Lachman’s ear about what he has planned for his new location in the Italian Market. 

First things first: They’re deciding between two names: Bistro Neuf or Restaurant Neuf. The name Neuf, because “neuf” means 9 in French and the restaurant is on 9th Street—in the former location of Argentinian steakhouse 943.

The menu will be North African with French influences. I’m told to expect hearty Moroccan tajines (yes, some with pigeon), braised meats and even bouillabaisse. 

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